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Polish Borscht (Red Beet Soup - Vegan!) Recipe

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This recipe for Polish Borscht (Red Beet Soup - Vegan!), by , is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jola & Tyler Inda

Category:
Category:

Ingredients:  
Ingredients:  
4 beets (or 1 can of julienne beets with the liquid)
4 cups of vegetable stock
1 clove of garlic, minced
1 tsp sugar
2 Tbsp fresh lemon juice
Salt and Black Pepper
Chopped dill for garnish

Directions:
Directions:
*1. Heat oven to 400F. Wrap beets in aluminum foil and roast until tender (about 30-45 min). When cool enough to handle, peel and slice into strips (or julienne).

*If you are using canned julienne beets, jump to step 2.

2. In a medium pot, bring vegetable stock to a boil, add beets, garlic, sugar, lemon juice, salt/pepper to taste. Simmer 10 min.

3. Serve hot with potatoes as a side and chopped dill for a soup garnish.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-50 min (depending on type of beets used)
Personal Notes:
Personal Notes:
Alka and Sachin, this is the soup that we served at the end of our wedding reception.

 

 

 

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